Gelatin desserts come in various forms, including molded desserts, spreads, and candies. They can be made with animal collagen and flavored with fruit or dairy ingredients. Fruit spreads like jelly, jam, and preserves are commonly used as toppings or fillings for desserts, while jelly candies can be eaten on their own or incorporated into baked goods.
Types of gelatin desserts include a wide range of products, from gelatin-based treats to spreads that are eaten on their own or in baked goods and candies. Called “jelly” in Britain and Ireland, gelatin serves as a versatile base for various molded desserts, usually flavored with fruit. Soft spreads include jellies, jams and preserves as well as fruit butters and jams. These products are typically used as toppings or fillings for various desserts, cookies, and cakes. Another variation is the jelly candy, which is typically eaten on its own, though it can be incorporated into sweets.
Animal collagen can be used as a base for gelatin, an agent commonly found in gelatin desserts. These delicacies are commonly known as “jelly” in Britain and Ireland, where it is associated with a particular type of fruit spread, and as “jello” in North America due to the popularity of the Jello brand. A variety of gelatin desserts can be made by dissolving its powdered form in hot liquid and then cooling it to set. Natural and artificial fruit flavors and dairy ingredients can be added for a creamy custard dessert made in a mold or cut into chunks or shapes.
Gelatin desserts also commonly incorporate different types of fruit spreads. In North America, “jelly” is a blend of fruit juice, pectin, and sugar cooked to create a clear substance that holds its shape but is spreadable. Jelly can be made with herbs, tea, and wine, among other ingredients. Jam contains actual pieces of fruit that are cooked to a smooth, thicker texture than jelly, while preserves retain identifiable chunks and have a less spreadable texture. Slow-cooked fruit and sugar can be made into opaque fruit butter, while jam is made by cooking sweetened citrus peel and pulp.
These creams are often used in gelatin desserts as toppings and fillings. Donuts, sweet breads and rolls are sometimes injected with jam or jelly. Cookies can have a dollop on top before baking for a thick, gooey topping. Cakes can contain layers of one or more types of fruit spreads, while fruit preserves and butters can be used for richer or thicker desserts, depending on the recipe.
A number of jelly candies can be eaten on their own or incorporated into cakes, pies or cookies. Gummy bears, worms, or other shapes can be served as finger-food desserts, used as a topping for ice cream, or to decorate a cake. Jelly beans are used in a similar way. Any of these items can be used with gelatin or fruit spreads to make decadent jellies.
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